Vince Pitelka on fri 17 feb 06
Lynne Antone wrote -
"While we are on the subject of mugs, I have been wondering for a long time
about finishing the foot/foots of mugs. At a sale many years ago, one of the
sponsors came to my booth and told me that a mug is not right unless the
foot rim is trimmed. I know production potters who do jolly/jigger work and
don't want to take the extra time to add a foot. My reason back then was
that I don't like the way a trimmed foot holds water after a run through the
dishwasher. I always have to go through them and wipe the water off before
unloading. I also considered cutting grooves in three spots through the foot
to allow for the water to drain, but wonder how that would look."
Lynne -
I'd hate to see anyone make an aesthetic/functional decision on pottery
based on a little residual water in the dishwasher. But your idea of
carving a few notches in the foot is a good one. Use the right trimming
tool, and it is a quick swipe three times on each foot.
But then the question of why a trimmed foot on a mug at all? I've never
done one in my life - can't see a reason in the world to have a trimmed foot
on a mug. The show sponsor who told you that all mugs should have a trimmed
foot was a self-important fool. The reality is that many mug forms look
very awkward with a trimmed foot. If you really want a trimmed foot on a
mug, you can simply trim out from the center and have the foot at the outer
edge, with no visible foot to disrupt the outer profile. But I still don't
see any reason for it, and why the extra step? My favorite finish for the
foot of a mug is the rolled edge, and that is so simple and elegant in the
way it provides a perfect point to stop the glaze.
- Vince
Vince Pitelka
Appalachian Center for Craft, Tennessee Technological University
Smithville TN 37166, 615/597-6801 x111
vpitelka@dtccom.net, wpitelka@tntech.edu
http://iweb.tntech.edu/wpitelka/
http://www.tntech.edu/craftcenter/
William & Susan Schran User on sat 18 feb 06
On 2/17/06 10:47 PM, "Vince Pitelka" wrote:
> told you that all mugs should have a trimmed
> foot was a self-important fool. The reality is that many mug forms look
> very awkward with a trimmed foot. If you really want a trimmed foot on a
> mug, you can simply trim out from the center and have the foot at the outer
> edge, with no visible foot to disrupt the outer profile. But I still don't
> see any reason for it, and why the extra step? My favorite finish for the
> foot of a mug is the rolled edge, and that is so simple and elegant in the
> way it provides a perfect point to stop the glaze.
I generally agree with Vince on this, but at the same time I think it's
important to take a look at commercially produced cups/mugs and ask; "Why
would a manufacturer design a foot ring on a mug?" This necessitate, if the
ring is high enough, a three-piece mold rather than a two-piece mold.
In this instance the foot ring serves two purposes: allows a smaller area of
the pot to contact the table surface which is less of a chance for
condensation to form on the bottom and more area of the clay surface can be
glazed thus Sealing more of the clay preventing excess moisture being
absorbed into the clay.
Trimming foot rings into cups, pitchers, vases and other such forms is
indeed an extra step for the studio potter. Some feel it is an important
step for their forms, others see it as an unnecessary step. I do both, but I
don't have a strong opinion one way or the other. I teach my students, and
expect the beginning folks to trim all of their work. After they have
attained a level of proficiency to throw the pots with relatively even
walls, I then allow them the choice to trim, or not to trim, but still
attend to finishing the bottoms.
-- William "Bill" Schran
Fredericksburg, Virginia
wschran@cox.net
wschran@nvcc.edu
steve graber on sat 18 feb 06
a trimmed foot presents a smaller surface area to the table top meaning it'll keep fluids hotter longer, or colder longer, then if they had no trimmed foot.
a trimmed foot also helps insure more wall thickness uniformity then an untrimmed foot. and may lighten the mug some if one has the tendance for a heavy mug.
for production (commercial ware) this also means saving a few grams of clay per mug which over several million mugs adds up to some nice dollar savings.
see ya
steve
William & Susan Schran User wrote:
On 2/17/06 10:47 PM, "Vince Pitelka" wrote:
> told you that all mugs should have a trimmed
> foot was a self-important fool. The reality is that many mug forms look
> very awkward with a trimmed foot. If you really want a trimmed foot on a
> mug, you can simply trim out from the center and have the foot at the outer
> edge, with no visible foot to disrupt the outer profile. But I still don't
> see any reason for it, and why the extra step? My favorite finish for the
> foot of a mug is the rolled edge, and that is so simple and elegant in the
> way it provides a perfect point to stop the glaze.
I generally agree with Vince on this, but at the same time I think it's
important to take a look at commercially produced cups/mugs and ask; "Why
would a manufacturer design a foot ring on a mug?" This necessitate, if the
ring is high enough, a three-piece mold rather than a two-piece mold.
In this instance the foot ring serves two purposes: allows a smaller area of
the pot to contact the table surface which is less of a chance for
condensation to form on the bottom and more area of the clay surface can be
glazed thus Sealing more of the clay preventing excess moisture being
absorbed into the clay.
Trimming foot rings into cups, pitchers, vases and other such forms is
indeed an extra step for the studio potter. Some feel it is an important
step for their forms, others see it as an unnecessary step. I do both, but I
don't have a strong opinion one way or the other. I teach my students, and
expect the beginning folks to trim all of their work. After they have
attained a level of proficiency to throw the pots with relatively even
walls, I then allow them the choice to trim, or not to trim, but still
attend to finishing the bottoms.
-- William "Bill" Schran
Fredericksburg, Virginia
wschran@cox.net
wschran@nvcc.edu
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